Spiced Stewed Apples

 
Awesome with roast pork or ham! Also excellent spooned over vanilla ice cream while still warm, with an added drizzle of caramel sauce.

Ingredients:

• 5 large cooking apples*


• 1 cup sugar


• 1 tsp cinnamon


• ¼ tsp nutmeg


• ¼ cup butter


• 2 Tbs water

Preparation:

Peel apples and cut into chunks. Combine sugar, cinnamon, and nutmeg. Sprinkle seasoned sugar over apples until evenly covered. Put seasoned apples, butter, and the 2 Tbs. water into a pot, cover and cook over low heat, stirring 2 or 3 times, for 20 minutes or until apples are tender. Serve hot with meal.
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*Common varieties of cooking apples: Granny Smith, Yellow Delicious, Gravenstein, Jonathan, Gala, McIntosh, Pink Lady

More Holiday Punch Recipes

Hot spiced Cranberry Punch (non-alcoholic)

• 4 cups cranberry juice


• Honey to taste


• Freshly grated nutmeg (substitute prepared if that's all you have)


• Cinnamon sticks

Heat cranberry juice, cloves and honey in a saucepan. Stir until honey dissolves and juice is hot. Season with nutmeg and serve in a mug (preferably clear) with a cinnamon stick.

The Apple Cinammon (easy non-alcoholic)

• 2 oz cranberry juice


• 4 oz chilled apple cider

Fill a wine goblet with ice. Add 2 oz. cranberry juice and 4 oz. chilled apple cider. Stir to mix. Garnish with a cinnamon stick.

Wassail Bowl (also known as "Lamb's Wool" - alcohol)

Note: You may, if you wish, omit the baked apples all together, and start at step 3. Or you may pick up a jar of spiced apple rings, and float those in the punchbowl, instead of the baked apples (Haggen may have spice apple rings - that's where I've found them in the past).

• 3 large cooking apples


• 1 tablespoon packed brown sugar


• 4 cups apple cider


• 2 cups sherry (not cooking sherry - Harvey's Bristol Cream, or other)


• 1/4 cup granulated sugar


• 1/4 teaspoon nutmeg


• 1/2 teaspoon cinnamon


• 3 to 4 slices of lemon

1.) Preheat oven to 350°

2.) Core apples and arrange in shallow baking dish. Sprinkle with brown sugar and bake until apples are tender (20 to 25 minutes). Set aside.

3.) Heat cider in a saucepan over low heat, bringing it slowly to a boil. Add sherry, sugar, spices and lemon slices. Stir until sugar dissolves; cover tightly and let stand over very low heat for 3-4 minutes. Do not boil again.

4.) Remove the lemon slices and pour into a punch bowl. Garnish with baked apples.

Makes 6 servings.